Making this pumpkin seed (also know as pepitas) brittle couldn’t be easier. The addition of the pumpkin seeds really takes this brittle to another level!
Difficulty: Beginner Preparation Time: 10min
Yields: 16 Servings Total Time: 1hr
1 1/4 Cups Sugar
1/2 Cup Light Corn Syrup
1/4 Cup Water
1 Cup Shelled Raw Pumpkin Seeds
2 Tablespoons Butter
1 Teaspoon Kosher Salt
1 Teaspoon Baking Soda
1/2 Teaspoon Cinnamon
1/2 Teaspoon Ground Allspice
1 Tablespoon Maldon Sea Salt
Non-Stick Cooking Spray
Line a rimmed baking sheet with parchment paper and spray the paper with non-stick spray. In a medium sauce pan over a medium high heat add the sugar, corn syrup and the water. Bring to a boil, stirring to dissolve the sugar. Attach your candy thermometer to the side of the saucepan and cook the sugar misture until the thermometer reads 280 degrees F, 3-4 minutes. Stir in pumpkin, butter and salt. Cook, stirring often until the thermometer reads 305 degrees F, about 3-4 minutes. Stir in cinnamon, allspice and the baking soda (the caramel will bubble vigorously). Immediately pour the caramel mixture onto the prepared baking sheet pan. Spread out the caramel using a silicon spatula to a thickness of about ¼”. Lightly season the brittle with the sea salt-you may not need 1 full tablespoon of the salt. Once the brittle has cooled, about 30 minutes, break it into pieces.